Salsa Chicken

Ingredients:

1 lb chicken, cut into pieces
Mexican-style spices/taco seasoning
2/3 cup salsa
2/3 cup shredded reduced-fat cheddar cheese
4 oz canned green chiles
2 Tbsp sliced olives
fat free sour cream


Directions:

Preheat oven to 475°.

Combine chicken and seasoning in a medium bowl, tossing to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chiles. Bake at 475° for 8 minutes or until chicken is done and cheese is melted. Top with sour cream.

Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

Ingredients

1 tbsp. chopped fresh oregano
1 tbsp. olive oil
1 tsp. chili powder
3/4 tsp. ground cumin
1/2 tsp. salt
3 garlic cloves, minced
1 lb skinless, boneless chicken breast halves
Cooking spray
1 - 1 1/2 cups cubed seeded watermelon
1/2 - 3/4 cup cubed peeled ripe mango
1/2 small red onion, finely chopped
2 tbsp chopped fresh cilantro
1 small finely chopped seeded jalapeño pepper
1 tablespoon fresh lime juice

Preparation

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

Curried Steak Biryani

Ingredients:

1 cup chicken stock
1/2 cup quinoa
1 onion, chopped
2 tsp chopped garlic
1 cup mango, cubed
1/2 cup frozen peas
16 oz sirloin, trimmed and cut into 1/4 inch strips
1 tsp cumin
1 tsp cinnamon
1 tsp coriander
1 tsp tumeric
2 tsp ginger, ground


Directions:

Bring stock to a boil in a small saucepan. Add quinoa, reduce to a simmer and cover. Allow to cook for 15 min. Set aside when done.

Saute steak. Add onion and garlic. Add spices. When onion is soft, add mango and peas and salt to taste. Cook for 5 min more and serve on top of quinoa.

Panko-Crusted Chicken

Ingredients:

1 cup panko
1 tablespoon oil
1 lb chicken breasts
1/4 cup Dijon mustard (or mustard of your choosing)
cooking spray


Directions:

Preheat oven to 450. Thoroughly mix panko and oil and toast over medium heat until lightly browned (stir occasionally so it doesn’t burn). Cool to room temperature.

Pat chicken breasts dry and spread with Dijon. Coat with toasted panko and place on a rack over a rimmed baking sheet. Spray lightly with cooking spray and bake for 20-25 minutes, or until chicken is no longer pink inside.

Mediterranean Turkey Burgers

Ingredients:

1/4 cup panko
1/4 cup crumbled feta cheese
1 tbsp. minced red onion
2 tbsp. pesto
freshly ground black pepper
1 lb ground turkey breast
1 garlic clove, minced
Cooking spray
2 cups arugula or spinach
2 whole-wheat or low carb pitas, toasted and halved


Directions:

Combine first 7 ingredients in a bowl; mix until combined. Divide panko mixture into 4 portions, shaping each into a 1/2-inch-thick oval patty.

Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until done. Place 1 patty and 1/2 cup arugula in each pita half. Serve with tzatziki sauce and tabouleh.

Chicken with Tomatoes and Feta

Ingredients:

thyme
garlic powder
red wine vinegar

1 lb. chicken breast

1 onion, chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1/4 cup Greek vinaigrette Dressing

1 lemon, thinly sliced

1/2 cup feta cheese, crumbled

Directions:

Put chicken in a bowl and sprinkle with thyme and garlic powder. Cover with vinegar. Marinate for 10 minutes.

Saute chicken and onion over medium-high heat until chicken is done. Remove chicken from pan. Add tomatoes, dressing, and lemon to the pan and cook for about 5 minutes.

Add chicken back to the pan and coat with sauce. Simmer for a few minutes. Serve topped with feta.

Balsamic Chicken

Ingredients:

1 lb chicken
steak seasoning
balsamic vinegar


Directions:

Season chicken. Put in a bowl and just cover with vinegar. Marinate 10 minutes. Saute until done and serve.